Recipe for Chicken Cacciatore:
Ingredients:
4 bone-in, skin-on chicken thighs
Salt and black pepper to taste
2 tablespoons olive oil
1 onion, finely chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 cup dry white wine (optional)
1 can (14 oz) crushed tomatoes
1/2 cup chicken broth
1/2 cup pitted black olives, halved
1/4 cup fresh basil, chopped
Cooked pasta, polenta, or crusty bread, for serving
Instructions:
1. Season the chicken thighs with salt and black pepper.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Place the chicken thighs in the skillet, skin side down, and cook until golden brown and
crispy, about 5-6 minutes. Flip and cook for an additional 3-4 minutes on the other side.
Remove from the skillet and set aside.
4. In the same skillet, add the chopped onion and diced bell peppers. Sauté for 3-4 minutes
until they start to soften.
5. Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes. Cook for
another 1-2 minutes until fragrant.
6. If using, pour in the dry white wine to deglaze the pan, scraping up any browned bits from
the bottom.
7. Add the crushed tomatoes and chicken broth to the skillet, stirring to combine.
8. Return the browned chicken thighs to the skillet, nestling them into the tomato mixture.
9. Cover the skillet and let the chicken simmer gently for about 25-30 minutes, allowing the
flavors to meld and the chicken to cook through.
10. During the last 10 minutes of cooking, add the halved black olives to the skillet.
11. Taste and adjust seasoning if needed.
12. Serve your Chicken Cacciatore over cooked pasta, polenta, or with crusty bread to soak
up the flavorful sauce.
13. Garnish with freshly chopped basil for a burst of color and freshness.
a delightful Chicken Cacciatore that’s a tribute to the warmth and simplicity of Italian
cuisine. We hope you enjoyed this culinary exploration with us on Beyond The Recipe Book.
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